You may also like
Categories:
white grape juice mango cinnamon egg light brown muscovado sugar lime juice ground coriander cornstarch water ground nutmeg pistachios
Viewed: 106 - Published at: 6 years agoIngredients
- 1 cup white grape juice
- 1 24-oz. pkg. frozen mango chunks
- 1 cinnamon stick
- 1 1/2 cups lite silken tofu
- 1 Tbs. egg replacer
- 1 1/2 cups light brown muscovado sugar
- 2 Tbs. lime juice
- 1 tsp. ground coriander
- 2 Tbs. cornstarch
- 1 tsp. rose water
- 1 tsp. ground nutmeg for garnish
- 1/2 cup shelled pistachios for garnish
Method
- Preheat oven to 375F.
- Combine grape juice, mangoes and cinnamon stick in a saucepan, and heat over medium heat, stirring frequently, for 5 minutes.
- Remove from heat, and set aside.
- Put silken tofu in food processor, and blend until smooth, for about 30 seconds.
- Add egg replacer, sugar and lime juice, and process.
- Add coriander, cornstarch and rose water.
- Pour into a 2-quart baking dish, and sprinkle generously with nutmeg and pistachios.
- Bake, uncovered, on middle rack, for 30 minutes.
- Remove from oven, and set aside to cool.
- Cover, and refrigerate for several hours or overnight before serving.
